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Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and blackbean cauliflower rice bowl recipe be the perfect comfort meal for you and your familyto enjoy, this week!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Caribbean, Dominican, Latin, Puerto Rican
Keyword: cauliflower
Servings: 4
Calories: 600kcal


Mojo Chicken

  • 4 oz. uncooked boneless skinless chicken thighs
  • 1 juice from one orange
  • 1 juice from one line
  • 4 oz. tomato sauce
  • 4 garlic cloves finely minced
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 1 tsp. curry powder
  • 2 bell peppers
  • 1 medium onion

Cauliflower rice

  • 1 medium head of cauliflower, or 4 cups of pre-riced cauliflower
  • ¼ cup water

Black Beans

  • 16 oz can of black beans
  • 2 garlic cloves
  • 1 pinch salt
  • 1 pinch pepper

Crispy Tostones

  • 2 green plantains
  • 1 pinch salt
  • 1 can cooking spray, or 2 tsp extra virgin olive oil


Mojo Chicken

  • Dice the raw chicken thighs into pieces roughly the size of half-inch cubes. Briefly set aside. Cook the chicken in one of two ways:
  • Method 1: Stovetop- In a large saucepan, combine all the following ingredients: the uncooked boneless skinless chicken thighs, lime juice, orange juice, garlic cloves, salt & pep, curry powder, bell peppers, and onion. Cover, and have the chicken cook in this stew over medium heat for about 20-25 minutes, or until the chicken reaches an internal temperature of160 Degrees F (indicating that it’s well done).
  • Method 2: Slow cooker (my favorite method): Combine all the above ingredients into a large crockpot and cook (covered) on high for 3-4hours, or on low (6-8 hours). Once again, be sure that the chicken reaches an internal temperature of 160 Degrees F.


  • Preheat oven or air fryer to 400 degrees F. Filla medium saucepan with water and set on high and wait for it to reach a rollingboil. While you are waiting for the water to boil, cut your green plantains inthe following way:
  • Take each of the green plantains and with your knife, slice off both ends of each plantain, and gently slice open the peel, lengthwise on each side. The skin peel is about 1/8”- 1/4” deep, so at this point, be able to have sliced the peel open and can take each plantain out of their tough exterior skin. Take each plantain and cut them into 5-6 slices in half. Those will be your tostone slices
  •  Once the tostones have been slices, gently place them into the rolling water (lower to medium-high) and cook them for about20-25 minutes, or until lightly fork tender.
  • Take your plantains out of the boiling water and either place them on the cutting board or another flat surface. Take your tostonero or plate and gently smash each of the tostones until they are about ¼” thick. Place each of the smashed plantain pieces into tray and take the salt and season them during this time. Be sure to lightly drizzle them with extra virgin olive oil or cooking spray. Place tray back into the oven and allow them to bake for 24-26 minutes, and flip halfway.

Cauliflower Rice

  • If you are ricing cauliflower: coarsely chop your cauliflower head until the pieces are about 2” in size. Then place cauliflower chunks into food processor and pulse for about two seconds. Repeat until the cauliflower pieces are roughly the size of a grain of rice. For best results, break up chopped cauliflower batch, so you do not jam up your food processor. Once the cauliflower is riced, set aside. If you have already purchased pre-riced cauliflower, then skip this step.
  • In a medium-sized saucepan, turn the heat on medium, and place the freshly riced cauliflower and ¼ water in pot. Let the mixture cook on medium, covered, for about 8-10 minutes, or until all the water has evaporated and the cauliflower gets the texture of cooked rice (like anal-dente). If cooking with pre-riced cauliflower, cover and let cook for 7-8minutes on medium, covered, or until the rice also gets an al-dente texture.Set aside.

Black Beans:

  • Preheat small saucepan to medium heat. In the mean time, drain and rinse the black beans. Once finished, add the following to the small saucepan: 1 cup of water, the black beans, two finely minced garlic cloves, and the salt and pepper. Allow the black beans to cook over medium heat for the last fifteen minutes, or until the beans have thickened.

Presentation (recommended step):

  • Add the cauliflower rice, black beans, and mojo chicken stew to a medium-sized bowl. Then, top each bowl with some plantain slices. Enjoy!